Ginger and Fig Conserve

Refrigerator preserving is a grand thing. I have lots and lots of figs in the freezer and the refrigerator for my friends.

But I look outside, and notice the figs still outnumber us. The cats don’t like fresh figs, and 3 other families in the neighborhood aren’t enough to help us devour them.

Possible recipe salvation: 1-3/4 cups sugar and 1/4 cup maple syrup to 2 cups (plus) figs, a little water to cover, lots and lots of simmering, adding in chopped candied ginger, and when the thermometer says 200 degrees Fahrenheit = something really close to fig jam. Eventually, with enough canning apparatus, I could solve the fig problem. And what a grand, sweet problem to have.

(I know this is a day of remembrance. Best of wishes to everyone who marks this day, and best of wishes for those who are just keeping on….)

4 Responses to “Ginger and Fig Conserve”


  1. 1 Anj September 12, 2008 at 10:05 am

    hurrah. Fig jam in my future!

    A hundred thanks.

  2. 2 wordtapestry September 12, 2008 at 12:48 pm

    Enjoy. I’m just kind of amazed at how heavy they are when collected in gallon bags. There are more ripening in the rain as I type. It’s still overwhelming.

  3. 3 Greg September 12, 2008 at 5:39 pm

    Is this all just from one tree?? What a delightful and seemingly-infinite harvest! You’re right, there certainly are worse problems to have…I like the way you brainstorm those solutions, though. I wish you time for enacting…and of course, plenty of jars and stuff. Sounds yummy…

  4. 4 wordtapestry September 12, 2008 at 8:33 pm

    Greg,
    Hi there! Welcome back.
    It’s actually from two trees. The figs grow on… doobie doobie doo. Oddly enough, we have a few fruits from the one tree that are pale white, but ripe… I think it’s because they’re under the overhang and don’t get enough light. But it’s amazing how southern facing plants can outperform plants in warmer climes.


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